Use efficient cooking techniques to prepare school meals

School meals are a simple but effective way of keeping vulnerable children in school, paving the way for a brighter future and contributing to the country’s development.

As a global champion of school meals, Kenya recently launched its ambitious roadmap to reach universal coverage by 2030, almost quadrupling the 2.6 million students it reaches today.

Preparing lunches for millions of students in Kenya is a significant challenge as traditional cooking methods pose risks to both the environment and the health of those who cook.

Around 90 per cent of cooking in schools still relies on biomass, especially the use of firewood.

Scaling up school meals without addressing the way food is cooked could increase deforestation, exacerbating soil erosion, biodiversity loss, and carbon emissions. It risks undermining the country’s courageous target of planting 15 billion trees by 2032. 

.

Keep Reading business

•  Government advocates for 'Buy Kenya-Build Kenya' at construction expo
•  Treasury CS spells out plans to lay ground for steady economic growth Premium
•  How plan to free millions in container deposits will work Premium
•  MPs raise concerns over KRA's plan to monitor phones in tax compliance drive
•  Why construction sector is vibrant in semi-arid counties Premium

By adopting a planet-friendly approach to school feeding, shifting away from carbon-intensive imports to locally sourced ingredients, and shifting to cleaner sources of cooking, Kenya can confront the triple planetary crisis of climate change, biodiversity loss and pollution and turn this challenge into an opportunity.

Kenya can set an example for others to follow by testing different and more efficient cooking techniques. For instance, the steam cookers used in Nairobi's "Dishi na County School Feeding Programme" kitchens feed up to 30,000 students and offer a promising example of cleaner cooking in urban, densely populated areas. According to Nairobi University, these methods can reduce cooking time and lower carbon emissions.

For larger institutions, exploring electric cooking powered by the grid or solar energy holds potential. Meanwhile, in Kenya's arid and semi-arid regions where populations are more dispersed, alternative approaches need to be explored that fit the local context.

By adopting cleaner cooking methods and prioritising locally-grown, drought-tolerant crops, the school meals programme can significantly reduce its carbon footprint and help the country reach its climate goals.

Furthermore, the large-scale demand generated by schools can drive a nationwide shift towards climate-friendly farming practices such as regenerative agriculture and agroforestry.

A planet-friendly approach to school meals not only keeps students fed and in school, but can transform Kenya's food system, helping farmers and communities adapt to the climate challenge.

The Kenyan government, as a strong advocate for climate-friendly school feeding, is championing climate-friendly clean cooking on an international stage as it hosts the global School Meals Coalition this week in Nairobi.

Kenya's vision and commitment to planet-friendly school feeding is impressive. But this journey requires a collective effort. The World Food Programme (WFP), a longstanding partner of the government in school feeding since the 1980s, is committed to supporting Kenya on this journey.

By embracing clean cooking and locally sourced, drought-resistant ingredients, Kenya can ensure its school meals program nourishes both its children and its environment, securing a healthier and more sustainable future for generations to come.

Ms Kenngott is Programme and Policy Officer, World Food Programme